- By implementing good agricultural practices learned in MOCCA and VOLCAFE training, Tereso Vasquez went from harvesting 30 quintals of coffee to harvesting 75 quintals.
- In Baja Verapaz, Guatemala, MOCCA works in partnership with Peter Schoenfeld S.A., a member of the Volcafe group, to train coffee producers in good agricultural practices.
Since he was a child, Tereso Vásquez watched with fascination as his grandparents worked on coffee farms in Cubulco, Baja Verapaz, Guatemala. Although they used empirical methods, their passion for coffee farming left a deep mark on him. Later, during a temporary job on a coffee farm in the east of the country, Tereso discovered the economic potential of coffee and decided to strike out on his own as a producer.
In 2015, with 1.5 acres of land, Tereso started his farm. His favorite part of growing coffee is watching the plants grow, making sure to provide them with the right conditions to turn them into productive and profitable crops. However, it wasn’t all plain sailing. Climate change, particularly the lack of rainfall, severely affected his yields. Tereso knew he needed new strategies to meet these challenges.
Motivated by the need to improve his agricultural practices, Tereso joined the MOCCA program in 2020. During the training, he learned advanced techniques such as tissue management, strategic pruning, pest and disease control, and the preparation of organic fertilizers. “My grandparents grew coffee with empirical knowledge, but I wanted a more efficient and productive farm,” says Tereso.
MOCCA is a 7-year initiative funded by the United States Department of Agriculture (USDA) through its Food for Progress Program, which seeks to improve agricultural productivity and expand trade in agricultural products. The MOCCA project is being executed by a consortium led by TechnoServe. Lutheran World Relief leads the cocoa activities.
The results were not long in coming. By implementing what he had learned, his production grew from 30 to 75 quintals on the same area of land. This achievement not only allowed him to guarantee food and medical care for his family, but also to invest in coffee nurseries for future plantations.
Tereso and his wife, who supports him especially during the harvest, share the dream of passing on this legacy to their four children: a 12-year-old boy, an 8-year-old boy, and beautiful 6-year-old twins. “I want my children to learn to produce coffee with modern techniques, always taking care of the environment,” he says.
On his farm, located on a mountain surrounded by cloud forest and spectacular landscapes, Tereso works every day with the vision of preserving his family heritage while embracing innovation. His story reflects how tradition and technique can converge to transform lives.
